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brunch
saturday & sunday
10am - 3pm
small bites
beignets 14
deep fried yeasty puff pastries, coconut maple dipping sauce, powdered sugar (gf)
bacon wrapped dates 15
stuffed with housemade chorizo (gf/df)
*add herbed goat cheese or blue cheese crema +2
brussels sprouts 17
chorizo-bacon vinaigrette, blue cheese crema, jalapeños (gf/dfo)
tortilla soup 10
blended house roasted tomato stew, crushed
avocado, onion, radish, queso fresco, tortilla chips (gf/vo)
add pollo verde or soyrizo +5 | add shrimp or salmon +8
raw
tuna ceviche 22
red onion, radish, cucumber, cilantro, jalapeño, sour
citrus juice, housemade tortilla chips (gf/df)
pacific halibut ceviche 22
sweet peppers, red onion, ginger, toasted spices,
tomatoes, cilantro, lime, lemon & orange juice,
housemade tortilla chips (gf/df)
peruvian shrimp ceviche 16
oregon bay shrimp, coconut, lime & habanero
cocktail sauce, roma tomato, persian cucumber,
red onion, avocado, cilantro (gf/df)
boards
market meze 18
quinoa tabbouleh, tzatziki, yellow lentil hummus,
market pickles, dukkah, chili oil, flatbread (nuts/gfo/dfo)
artisanal cheese board 24
house selected cheese with accompaniments,
baguette (nuts/gfo)
duck confit duo 21
slow braised duck confit rillette, mesquite smoked duck breast, smashed roasted garlic, fruit relish,
toasted baguettes (gfo/df)
warm goat cheese 19
avocado-almond pesto, roast peppers, toasted baguette (nuts)
street tacos
served with housemade salsas │ all tacos are made with white corn tortillas and are gluten free
4 tacos for 20 │ 6 tacos for 28 │ 10 tacos for 40
al pastor with salsa criolla and pineapple marmalade (df)
miso mushroom with chili miso sauce (v/df)
pollo verde with pasilla aioli (df)
housemade soyrizo with kale and potato (v)
braised beef birria with pickled onion (df)
crispy rockfish with lime crema, cabbage slaw (dfo)
brunch specialties
chilaquiles 18
roasted tomatillo salsa, radish, queso fresco, corn chips, cilantro, avocado, pickled red onion, two sunnyside up eggs (gf/dfo)
machaca con huevos 22
beef birria scrambled with salsa criolla, fire roasted salsa & onions, cumin black beans, queso fresco,
crushed avocado, corn tortillas (gf/dfo)
market quiche 19
weekly special, ask your server for today’s selection
soyrizo and smoked onion-kale braised potatoes (gf)
salmon avocado toast 26
salmon rillette, sliced avocado, microgreen salad, soft cooked egg, lemon aioli, smoked lava salt (df)
chicken ‘n waffles 20
buttermilk waffle, fried chicken, chili maple cilantro syrup, paprika butter
lunch bowls
paella bowl 22
pollo verde, chorizo, english peas, salsa criolla,
saffron rice, soft cooked egg (gf/df)
steak saltado bowl 22
chimichurri marinated flat iron steak, sliced avocado,
grilled onions and peppers, cherry tomatoes, basmati rice,
sweet potato fries (gf/df)
pineapple shrimp curry bowl 24
yellow caribbean curry, shrimp, bell peppers, pineapple,
market vegetables, black squid ink rice (gf/df)
banh mi bowl 20
cucumber, radish, pickled vegetables, jalapeño, cilantro,
mint, sambal aioli, nuoc mam, brown basmati rice
choice of sauteed tofu or pork belly (gf/df)
slo bowl 18
farro, quinoa, crushed avocado, garlic-fried vegetables,
queso fresco (vo)
add pollo verde or soyrizo +5 | add shrimp or salmon +8
cassoulette de luna 18
duck breast, housemade chorizo, pork belly, dragon tongue beans, mirepoix, sourdough bread crumbs,
toasted sourdough (gfo)
*add two over-easy eggs +2.50
chimichurri steak bites 26
6oz striploin, smoked onions, fingerling potato, kale,
fresno chilis, chimichurri (gf/df)
*add two over-easy eggs +2.50
benedicts
all benedicts are served on our housemade maseca arepas (gf), topped with spiced sherry hollandaise and served with soyrizo and smoked onion-kale potatoes.
chorizo benedict (gf) 18
duck confit benedict (gf) 24
veggie pesto benedict 18
avocado almond pesto, heirloom tomatoes, wilted greens (gf, nuts)
a service charge of 2O% will be applied to all groups of 8 or more
(gf) gluten-free (df) dairy-free (v) vegan (o) option (nuts) contains nuts/seeds